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You Don't Have to Be a Miracle-Worker to Make Vegan Crêpes. Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan. Today: Move over, toast. These sturdy crêpes—ideal for topping with spring vegetables, bean dips, or berry preserves—are our new favorite snack. When I think about crêpes, I think about something delicate and airy—something that will require refinement and technique.

Refinement and technique are not my strong suits as a home cook. This, I've realized, is a mistake. More: Once you've mastered the crêpe, move on to a bigger challenge: the crêpe cake. These crêpes are a hybrid of sorts. The result is a light, yet sturdy crêpe that works easily well in either sweet or savory. Savory Vegan Chickpea Crêpes with Spring Vegetable Ragout Serves 4 to 6 For the crêpes: 1 cup chickpea flour1/2 cup all-purpose flour or rice flour (brown or white)3/4 teaspoon salt1 1/2 cups water2 teaspoons olive oil, plus extra for oiling the pan For the ragout: Sweet Vegan Chickpea Crêpes. Start Here: Staple Recipes. Vegan & Gluten Free Christmas 2011. A while back we received an email from one of the editors at Bon Appétit Magazine, asking if we wanted to create a vegan and gluten-free Christmas menu for them, as a special web feature.

We usually aren’t strictly vegan or gluten-free, but were so flattered by the offer that we didn’t have to think more than 2 seconds before answering them that we would happily take it on as a challenge (while dancing a silly dance and singing “We are working with BA, we are working with BA…”). We came up with five different recipes; Cinnamon roasted root vegetables, Mustard kale salad, Spiced spinach tarts, Christmas falafels and a Pomegranate cheesecake.

It is always fun to cook at Christmas since you get to use holiday flavors like saffron, clove, cinnamon, mustard and lemon. We hope that the recipes will be of some assistance in all the Christmas commotion, wether you make one dish or go for the whole menu. Spiced Spinach and Mushrooms in Almond TartletsMakes 6 tartlets Preheat oven to 375°. Recipes | Lands & Flavors. Vegan Onigiri, Six Ways | Lands & Flavors. • ビーガンおにぎり • These whimsical Japanese rice triangles can be flavored with a multitude of ingredients and make a great packed lunch or bring-along for a springtime picnic. I’ve made six versions of Vegan Onigiri to inspire you to create your own. If you read my last post about my trip to Japan, you’ll remember me mentioning these little rice balls and how they can found in every convenience store. Indeed, they are such a popular and inexpensive snack that most stores stock numerous flavors and some shops even need to be replenished with fresh ones every few hours.

I especially love the packaging they come in; it’s ingeniously designed to keep the nori from touching the moist rice until ready to eat, thus ensuring that the nori stays crisp. Onigiri can be stuffed or left unstuffed. The ones I made were: You can use leftover rice, but I prefer fresh. Vegan Onigiri, Six Ways Ingredients Instructions Furikake Onigiri: Sprinkle an already formed rice ball with 2 teaspoons furikake. Notes. Portobello Mushroom Bacon - Vegan Bacon - Veganosity. Occidentally Oriented | Soundly Vegan. Asian Barbecue-Glazed Lentil and Barley Loaf I was looking through our pantry at the various grains tucked within. It occurred to me that I hadn’t done anything with pearled barley in a really long time. Now color me strange, but whenever I see the words “pearled barley” my mind leaps to an image of Pearl S. Buck’s, The Good Earth.

Every. Ingredients: 2 cups cooked Puy lentils [I cooked mine in No-Chicken Broth for added flavor.] 1 cup cooked pearled barley [Also cooked in No-Chicken Broth.] ½ cup rolled oats, uncooked ¼ cup sesame seeds 2 cups ciabatta bread, cubed and soaked in ¼ cup No-Chicken broth, pulsed in a processor ½ cup red pepper, finely diced ½ cup green pepper, finely diced ½ cup carrot, finely diced ½ onion, finely diced 3 cloves garlic, minced 1 head roasted garlic ½ cup Asian-style barbecue sauce [Recipe below.] Directions: Sauté onions, peppers, minced garlic and carrot in a drizzle of canola oil until softened.

Add mixture to a sprayed loaf pan and press into shape. ¼ cup sake. 5 Soy-Free Vegan Foods That Have More Protein Than Beef. Protein gets a lot of attention, especially in a plant-based diet where the issue of complete and incomplete protein comes into play, along with protein per amount of weight, which is something else to consider. For instance, we don’t need to combine foods as we once thought to form a complete protein (such as beans and rice). That protein myth died years ago, thankfully when we found out our bodies are capable of using all sources of amino acids to form complete proteins. Not Just Grams…What to Consider When Measuring Protein It’s also important to consider that amounts in grams aren’t the only thing that matters when measuring protein in a food.

Some plant-based foods are higher in protein percentage than others, however, so making sure to include a variety of plant-based foods in your diet is important for achieving the amount of protein your body needs. 1. Per ounce, this food is 65 percent protein, the highest amount of protein percentage of all foods. 2. 3. 4. 5. Serves:1-2. Raw banana pancakes, almonds butter & caramel paste – Vegan Cheese Recipes. Quiche Bites | This Vegan Girl. September 26, 2014 | Posted in:Breakfast When it comes to my own recipes, sometimes I need to get Pinspired. I follow a lot of vegan recipe boards on Pinterest, which allow me to step out of my comfort zone and make something I’ve never made before.

These recipes aren’t for my blog, though. It’s just for me to enjoy. However, there are the rarest of occasions when I step out of the vegan realm, put on my big girl pants, and reluctantly creep into a scary world: the vague search option Food & Drink. But there’s a method to my madness: the Barney Stinson in me is bored and wants to challenge himself by looking for something to veganize. Sure enough, a few days ago, I came across this famous pin from The Kitchen is My Playground: They’re called Individual Veggie Quiche Cups To-Go. Challenge accepted, I told myself. My first attempt at the recipe you are about to see was a huge success. Anyway, I’m very impressed with the taste and texture of these Quiche Bites. Prep Time: 15 minutes Ingredients. Healthy. Happy. Life. | Vegan Blog | Vegan Recipes. A Trio of Almond Cheese: Chive, Sun-Dried Tomato & Basil, Chili & Rosemary.

Well, finally - a new blog post! I've just been so busy lately and these have been sitting on the rather large "to be blogged" pile for quite awhile now :-) These are all variations on the Almond Chive Cheese which is actually already on the blog from way back in 2009. It's one of our favourite homemade cheeses but I decided to make a few changes this time around. Mostly I usually find myself without any sweet white miso paste whenever I want to make this so I've omitted that here, swapped the rice milk to either unsweetened soy or almond (both work well) and then tried a couple more flavours. First I tried a Sun-Dried Tomato and Basil version and we both absolutely loved it!!

Wonderful flavour and such a nice variation. All of these cheeses are based on ground almonds, nutritional yeast, olive oil, unsweetened soy or almond milk, flavourings and set with agar flakes. . ~ Recipe Notes ~ • The recipes make small portions of the cheese. Almond Chive Cheese: • ¼ tsp garlic powder • ¼ tsp salt. Baked Almond Feta. You know when you come across a recipe that you know is going to change your life? This one has mine. Seriously. I must first stress here that this is not my recipe, I got it from food dot com whilst on a search for vegan feta. The poster of the recipe states that it is actually from a 2009 edition of Vegetarian Times and was one of the 'editor's picks'. I was prepared to make a vegan feta with cubes of marinated tofu despite preferring to keep my soy levels low but am so glad I found this.

It is unbelievably good, full of flavour and remarkably like feta. Don't be put off with making cheese, this is so, so easy (especially my way) and very versatile. Now the change I made was this: original recipe called for soaking blanched almonds overnight then draining and blitzing in a food processor or blender. Edit: I wasn't kidding either! • Greek Style Orzo, Spinach and Almond Feta Bake• Spanakopita (Seriously the best I've ever had!!) I've even made a SWEET version with it! Let's Be Vegan - Easy Vegan Recipes, Tips and Inspiration | Vegan Orange Cauliflower Bites......Better Than Takeout! Who needs chicken when you can have cauliflower? If you love chinese takeout, you must try this recipe. This orange cauliflower recipe is the perfect substitue for orange chicken. You can serve this with rice or with stir fried veggies like I did.

Cook Time: 30 minutes Makes: 2-3 Servings All you need is: 1/2 a large cauliflower broken in to bite size pieces The Cauliflower Batter: 1 cup of flour (I used rice flour but regular all purpose flour works fine) 1/2 tsp of salt 1 tsp of garlic powder 1 tsp of onion powder (optional) 1 tsp of ground ginger 1/2 tsp of black pepper 1-1/2 cup of cold water (make sure you use cold water to prevent lumps) oil for cooking additional salt and pepper to taste The Sauce: 1 cup of orange juice. 1/2 tsp of orange zest 1 tbs of tamari (soy sauce) or Braggs liquid aminos 4 tbs of brown sugar (you can also use regular sugar, maple syrup or agave nectar) 1 minced garlic clove 2 tbs rice vinegar (you can always use regular vinegar if you don't have rice vinegar) The Veggies:

Saka Saka: The Best Dish You've Never Heard Of. {Vegan, Gluten Free Recipe} I was recently in Paris, a place renowned for its culinary perfection. But in my stay there, I discovered something interesting and surprising. French food is wonderful, but there is a new rival in town thanks to the African immigrants flocking to the city. The French once colonized huge swaths of North, West and Central Africa. And now they’re being colonized in return by migrants from those regions. I had never eaten from an African restaurant before my stay in Paris, and the food really blew me away. It’s a lot like Palak Paneer, but luckily for the vegans out there, there is no dairy involved at all.

Here’s the basics of what you’ll need to make enough Saka Saka to feed four people: Lots and lots of greens, seriously, you can’t really overdo it. To start, remove all the stems from the greens. Next, get the water boiling. To eat, serve it over some rice for a gluten free, vegan feast. Enjoy! Love elephant and want to go steady? Sign up for our (curated) daily and weekly newsletters! Vegan Cooking 101: Pantry Basics. In vegan cooking, pantry staples are essential. They allow us to turn a few fresh veggies into a satisfying and nom nom nom meal in two shakes of a lamb’s tail—a happy lamb, because he knows he won’t be on the menu at your house.

There are a bazillion things a vegan will eventually have bursting out of her cabinets (and spice racks and closets and the back steps because we ran out of room), but if you’re just getting started, this list of necessities will go a long way. Oil There are almost as many oils as there are stars in the sky, but olive oil, vegetable oil and coconut oil will get you any place you need to be.

Use them to sauté, roast, and drizzle on everything and even rub all over yourself for smooth supple skin. Wine & Vinegar Acid is such an important part of cooking, balancing sweet notes and bringing out the other flavors in a dish. Nuts & Seeds As with oils, the variety of nuts and seeds is seemingly limitless. Dried Fruit Nut Butter Dried Herbs & Spices Bouillon Aromatics Sweeteners.

Light & Luscious Curried Coconut Soup with Lemongrass. {Vegan Recipe} Years ago, when I lived in New York, there was an unassuming little Thai restaurant. I can’t remember the name but it was on 16th Street in Chelsea. I happened by there for the first time after a day of rollerblading all around (my primary means of transport in Manhattan) and I only had a couple of bucks in my pocket, so I bought a little container of lemongrass soup. I sat outside on the curb and peeled open the plastic lid, my eyes widening as a delicate but complex fragrance wafted out.

What was this heavenly concoction? I ate it right there with a plastic spoon, and went back dozens of times—never getting a single other item on the menu. Following is my best effort to replicate the goodness—which I was forced to do after leaving NYC and coming out to the Chicago burbs—and if I put it in a plastic container and served it to you with a plastic spoon, you’d have a hard time telling the difference between my recipe and the original.

Curried Coconut Soup with Lemongrass Serves 4. Vegetarian & Vegan Recipe Exchange. The Best Vegan Lasagna You Will Eat. Ever. ~ Molly Patrick. Via Molly Patrick on Jul 3, 2014 I drove 26 hours without stopping and then it all went to hell in a handbasket. I was tired. Really damn tired. I had been driving for 20 hours straight and the only stops I had made were to fill up the gas tank and go pee. I didn’t even care if I ate. Up through New Mexico, through the tip top of Texas, through Oklahoma, up through Missouri, on to Illinois, past Chicago and into a little town where my heart was currently residing. I had never experienced tired like this. Only six more hours, I told myself and I’ll be there. Okay. That’s how much I loved her.

I didn’t even care that 15 hours of my 26-hour drive was in total and complete silence. It was the kind of love that hits you hard and fast, and before you know it, this person is your whole, entire world. It was that first love. That love that will never compare to anyone you’re with ever again. 26 hours and five states later I arrived on her doorstep. In that moment, my world stopped. Here’s the thing. VeganYumYum.

Vegan Tuna Sandwich. *Fish-Free* Lunch. This Tuna Fish-Free Vegan Sandwich is kind of amazing. Not only is it totally delicious, but super duper fast and easy. Whip this recipe up in the morning and have it chilled to perfection by lunchtime. A quick toasting of bread - a slather of the "tuna" salad on some toast and lunch is done.

The Flavors? Amazing! Tuna Fish-Free Sandwichvegan, makes about 3 cups 1 16ounce can garbanzo beans, drained / rinsed well 1/2 large juicy lemon (juiced) + pinch of zest 2-3 Tbsp garlic hummus OR thick lemon tahini sauce (Trader Joe's brand) 1 1/4 cups celery, chopped salt + pepper to taste Optional ingredients: crushed nori sheets or kelp sprinkle (for ocean-y flavor) dash of cayenne 1-3 Tbsp nutritional yeast 1/2 - 1 tsp agave syrup ..oh and vegan mayo, Vegenaise would be kind of awesome folded in too.. Nutritional Info (for entire recipe) Calories: 350kcal, Fat: 7g, Carbs: 55g, Protein: 18g, Fiber: 14g, Vitamin C: 55%, Iron: 25%, Vitamin A: 14%*via - estimate Directions: 1. 2. 3. 4.

Vegan recipes and vegetarian recipes - living and raw - uncooked! Vegetarian & Vegan Recipes: VegKitchen with Nava Atlas. The Vegan Experience, a Retrospective: All 28 of Kenji's Vegan Recipes. SLIDESHOW: The Vegan Experience, a Retrospective: All 28 of Kenji's Vegan Recipes Kenji's monthlong Vegan Experience has come to an end. Over the course of that animal-product-free month, he shared many vegan recipes with us. And whether you're vegan or not, you have to admit, these soups, sandwiches, and shoot even a vegan Frito pie (!) , looked pretty darn delicious. Here's a roundup of all 28 of his vegan recipes. Instead of putting them in chronological order, we tried to group them by themes: breakfast, soups, salads, sandwiches, other mains, snacks, and condiments.

Did you have a favorite? See all recipes from the Vegan Experience in the slideshow » Curry.